Crock Pot Pork Roast and Sauerkraut

Total Time
24hrs 5mins
Prep 5 mins
Cook 24 hrs

Throw it in the crock pot on New Year's Eve before you go out, and dinner the next day will be ready; all you have to do is fix the mashed potatoes. Slow, low cooking makes a roast that is very tender. Delicious!! I used to manage a doctor's office, and our Blue Cross rep told me that her family made this every year for New Year's.

Ingredients Nutrition

  • 2 lbs pork roast
  • 1 (27 ounce) can sauerkraut, rinsed and drained
  • 1 (1 1/4 ounce) package dry onion soup mix
  • 2 cups water
  • 12 cup brown sugar


  1. Place pork roast in crock pot.
  2. Pour sauerkraut over pork roast.
  3. Sprinkle the onion soup mix and brown sugar over the pork and sauerkraut.
  4. Pour the water over everything.
  5. Cook on low for 24 hours.
  6. Serve over mashed potatoes.


Most Helpful

Barb, this was delicious. My husband introduced me to pork roast and sauerkraut as his family's tradition for New Year's Day a number of years ago, and each year I look for a new way to prepare it. This year, I took your recipe as a starting off place. Whereas I wanted the onion soup flavor, I had the time and inclination to make the dish from scratch rather than using a mix. I caramelized some onions and garlic in butter and olive oil and added that plus 2 c of beef broth and 1/4 white wine as the roasting liquid. I omitted the sugar and added some sprigs of thyme for a savory version. It turned out so well-- beautiful honey color and fabulous texture. This was so very good over mashed potatoes, and the meat was absolutely fall-apart tender. Terrific dish-- thanks! --Heather (P.S. Although he surely enjoyed this, my husband did miss the "sauer" part of the kraut, which gets a bit lost using this method).

Heather U. January 01, 2007

Oh, yum! Made for New Year's Day dinner and it was awesome! Even with the partying from the previous night, if you can make it to the crock pot and dump the ingredients in, a fabulous meal awaits you! The hardest part of the process was staying out of the pot. (Had to keep "checking on the meat"). By the time it was ready to be devoured, I was half-full. The flavors were perfect, and I recommend adding a teaspoon of caraway seed if you like them. I cooked it for 3 hours on high, then the remaining 5 on low and it was tender and delicious. It tasted just like my grandma's. We devoured it with mashed potatoes which I agree is the best choice, but it would probably be good served with sauteed dumplings or gnocchi, or potato, cheese, or onion pierogies as well. Thanks, Barb, for sharing your recipe. This will be a regular here!

Christmas Carol January 03, 2011

Very good recipe, but 24 hours (even on low) in the crock-pot was too long! The top layer of my sauerkraut burned. :( I was able to take the burned stuff off, but with the brown sugar mixed with it, it was a sticky mess. My crock-pot is still soaking.

The taste of the roast, however, was wonderful. Even my two kids, who don't usually like 'kraut, loved this meat and asked for more. I made some buns (search "40-Minute Hamburger Buns" on this site) and we ate them as sandwiches. Was a great meal, but I think I'll just cook it on low for 8-10 hours next time, instead of 24. :)

moose_kristi March 13, 2012

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